5 c. unsifted flour
2 tsp. salt
2 c. cold shortening
1 egg
1 Tbsp. vinegar
Sift flour and salt together twice. Cut cold shortening into sifted flour and salt. Separately, mix egg and vinegar in a measuring cup. Add water to reach ¾ cup. Beat mixture slightly. Mix egg mixture into flour mixture. Divide into 4 equal parts for 4 thick crusts. Excess will keep indefinitely (for weeks) in refrigerator if well-covered. Before using, pie crust should set at room temperature for a short time. For pre-baked crusts: Bake one crust at 450 degrees for 5 minutes, then cook with beans or pie weights for 5 minutes on the middle rack. For 3 crusts, bake at 450 degrees for 10 minutes, or at 350 for 30 minutes.
Grandma’s Whipped Cream
(Chantilly Sweetened Whipped Cream)
1 pt. whipping cream
2 tbsp. white Karo Syrup
1/4 c. powdered sugar
1 tsp. vanilla extract
Whip syrup and cream on high until stiff peaks form, then fold-in sugar and vanilla. (My grandma said that using Karo syrup helped the cream keep from separating and stay stiff for longer when refrigerated.)
Lynaya’s Favorite Chocolate Pie
Ingredients:
1 (9 inch) prepared (baked) pie crust
5 large marshmallows
4 (1.55 ounce) bars aerated milk chocolate candy bar
2 (1.6 ounce) bars caramel milk chocolate candy bar (I use Caramello)
1 cup heavy cream, separated
In a microwave safe bowl, combine marshmallows, chocolate bars and 1/3 cup of cream. Microwave on high, stirring occasionally, until everything is melted and smooth. In a separate medium-sized bowl, whip remaining cream until it is light and fluffy. Fold into chocolate mixture. Spread entire mixture into baked and cooled crust; cover and refrigerate for 2 to 3 hours. Do not touch plastic wrap directly to pie filling, it will stick! Use loose-fitting tin foil to cover. After filling is set, top with fresh whipped cream and sprinkle with cocoa powder for garnish.
Grandma’s Pumpkin Pie
Whip together:
2 c. sugar
1 Tbs. cinnamon
1 tsp. cloves
1 tsp. nutmeg
1 tsp. ground ginger
1 tsp. allspice
1 tsp. salt
Then whip-in:
4 slightly-beaten eggs
29 oz. can (3 c.) pumpkin
Stir-in:
1 large cans undiluted canned milk (3 1/3 c.)
Pour into 2 thoroughly chilled unbaked pie shells (makes 2 qts. of filling, 1 qt. per pie). Bake at 350 degrees for 30-40 minutes. Place foil over pies for the first 15 minutes of cooking. Shake pies, if there is no ripple, pies are done. Use an outer crust guard throughout cooking.
Magnolia Bakery’s Pecan Pie
1/3 c. unsalted butter, very soft
¾ c. firmly packed light brown sugar
3 large eggs, at room temperature
1 c. light corn syrup
1 tsp. vanilla extract
1/8 tsp. salt
1 ½ c. chopped pecans, divided
Preheat oven to 375. In a medium sized bowl, cream the butter and the sugar together. Add remaining ingredients, except for the pecans, in order, one at a time, beating well with each addition. Stir-in half the pecans. Carefully pour filling into prepared, uncooked crust. Sprinkle the remaining pecans evenly over the filling. Cook with a crust guard throughout cooking time. After the 1st ten minutes of cooking, lightly place a sheet of tin foil over the whole pie while cooking to ensure that the pecans on to do not burn. Bake at 375 degrees for 50-60 minutes until filling is fairly set. Filling will firm-up as it cools. Allow pie to cool for two hours before cutting.
Easy Blueberry Crumb Pie
Ingredients:
1 homemade or unbaked store-bought pie crust
2 cans prepared blueberry filling
2 ¼ c. flour
1 ½ c. unpacked light brown sugar
1 cup unsalted butter, softened and cut into small pieces
Preheat oven to 475 degrees. Pour both cans of blueberry filling into uncooked pie crust (using a 9 inch pie plate). Prepare topping by mixing flour and brown sugar in a medium-sized bowl. Cut-in (or mix on very low) butter until the mixture resembles coarse crumbs. Sprinkle the crumb mixture over berry filling until well covered. The topping will be piled very high, but it will cook down. Use a crust guard throughout cooking. Bake pie at 425 degrees for 10 minutes, then turn the oven down to 375 degrees and continue baking for another 25-35 minutes or until crumb crust is golden brown. If crumb crust browns too quickly, cover it lightly with a sheet of tin foil for the remainder of cooking time.
Classic Winter Peach Pie
Ingredients:
2 uncooked pie crusts
3 large (2.5 pounds) cans or 2 bottles sliced peaches (packed in juice)
2/3 c. firmly packed brown sugar
3 tablespoons cornstarch
2 tablespoons strained, fresh lemon juice
½ tsp. ground ginger
Rounded ¼ tsp. ground cinnamon
¼ tsp. mace or nutmeg
1/8 tsp. ground cloves
1/2 c. peach juice (reserved from can)
2 to 3 Tablespoons butter
1 egg
Preheat oven to 425. Drain peaches, reserving ½ c. juice. Measure 3 cups of strained peaches. In a large bowl, combine fruit with all the above ingredients except butter, then let the mixture sit for 15 minutes. Pour the mixture into the uncooked bottom crust and then dot with butter. Brush the overhanging edge of the bottom crust with water, then cover with the top crust or lattice pattern. Seal with a crimped edge. Cut steam vents if you are not using a lattice pattern. Brush the top of the pie with a beaten egg. Bake at 425 for 30 minutes, then reduce the oven temperature to 350 and then bake for 35 more minutes. Let pie cool completely before serving. Store pie at room temperature for up to 1 day.
Lynaya’s Caramel Apple Pie
Here's a link to the photo tutorial and recipe for Lynaya's Caramel Apple Pie. The written recipe is also listed below: https://www.facebook.com/media/set/?set=a.10150522528784046.477903.525299045&type=1&l=1089dadaeb
Here's a link to the photo tutorial and recipe for Lynaya's Caramel Apple Pie. The written recipe is also listed below: https://www.facebook.com/media/set/?set=a.10150522528784046.477903.525299045&type=1&l=1089dadaeb
Ingredients:
2 Homemade pie crusts (or 2 unbaked Pillsbury crusts)
6-8 Granny Smith apples, peeled, cored, and thickly sliced
2-3 Tbsp. flour (depending on how "solid" you like the filling to be)
1/2 c. brown sugar
1/2 c. white sugar
1/2 stick butter
1/4 c. water
1 tsp. cinnamon
1 pinch salt
You'll also need a pizza cutter (or cheap pastry cutter), a cooling rack, pie crust guard, and tin foil.
Preheat oven to 425 and take the butter out of the fridge.
Start with a 9-inch glass pie plate. Place the bottom crust into the plate and gently trim the edges against the plate rim with a knife.
Peel, core, and slice your apples. Don't put them in water or anything to keep them from browning, just have everything else ready to go do you can hurry after you've cut them. (Don't cook the caramel sauce yet though, just have the ingredients measured and in the pan ready to cook.)
Pour flour over apples and stir thoroughly so apples are coated. Arrange apples in bottom pie curst. Don't press them in too hard. Fill the plate relatively high. The apples will cook down.
Get your second crust ready to go. Cut long 3/4 inch strips into your second crust. Create a lattice pattern and then tear-off the ends of your lattice strips. Fold-up your bottom crust edge and crimp top and bottom crusts together all the way around. Keep the crimped edges high so they will contain the caramel sauce. Set this aside while you cook the caramel.
Put butter (room temperature), cinnamon, salt, sugars, and water in a large pot with high sides. Over medium heat, stir mixture until smooth, stirring constantly. Bring to a slow rolling boil. Boil for ONE MINUTE. Still stir constantly.
Slowly pour the caramel sauce through and over the lattice strips, being careful not to let it flow over your outer crust barrier. Make sure all the lattice is covered. You want the whole top crust to caramelize. Most of the sauce should end-up inside the filling along with the apples.
Very gently form a few pieces of tin foil into a pie crust guard. You want to cover only the outer crust. (You can also buy disposable, silicone, or tin pie crust guards for really cheap at Wal-Mart.) Crust guards let the filling cook while keeping the thin outer crust from burning.
Bake at 425 for 15 minutes. Then turn the oven down to 350. Keep checking the color of the crust (without opening the oven). If it's getting too dark and there's a lot of time left for cooking, lightly place a sheet of tin foil over the top of the whole pie to keep from over-browning.) Bake at 350 for another 30-45 minutes until the crust is golden brown. In the last 5-10 minutes of baking, you can remove the crust guard rim if the crust isn't brown enough; otherwise, keep it on the whole time. Let the pie cool for at least an hour on a rack.
Grandma’s Cranberry Wassail
1 quart bottled cranberry juice
2 small cans concentrated lemonade (6 oz. each)
4 c. water
4 to 9 whole cloves
1 to 2 sticks cinnamon
¾ c. sugar
1 c. pineapple juice
1 tsp. vanilla
Mix cranberry juice, water, and spices. Bring to a rolling boil, cover, remove from heat, and let stand for 3 minutes. Strain and discard spices. Add sugar and stir until dissolved. Add concentrated lemonade. Mix well. Serve hot. Garnish with lemon of orange slices and/or cherries.
Grandma’s Citrus Punch
1 can orange juice concentrate (12 oz.)
1 can sweetened pineapple juice (46 oz.)
1 ¾ c. bottled lemon juice
2 c. white sugar
1 gallon water
Mix the above together and serve chilled or with ice.
